Genetic variability for traits related to cooking time in soybean

IF 1.3 4区农林科学 Q3 AGRONOMY Crop Breeding and Applied Biotechnology Pub Date : 2003-12-31 DOI:10.12702/1984-7033.V03N04A05

D. Destro, Henrique Stoco Bizeti, M. M. Filho, L. K. Morais, C. Troia, R. Montalván

{"title":"Genetic variability for traits related to cooking time in soybean","authors":"D. Destro, Henrique Stoco Bizeti, M. M. Filho, L. K. Morais, C. Troia, R. Montalván","doi":"10.12702/1984-7033.V03N04A05","DOIUrl":null,"url":null,"abstract":"Long cooking time for soybean seeds hinders their regular ‘in natura’ use as a rich source of protein. The objective of this research was to study the genetic variability of cooking time in soybean and its correlation with seed weight and imbibition percent. Pure food-type soybean lines were assessed having been cultivated in a greenhouse (experiment 1) and pure lines derived from crosses between grain type and food type soybean cultivars cropped in the field (experiment 2). In experiment 1, wide variability was detected in all the traits and the cooking time varied from 26 minutes to 170 minutes. In experiment 2 the range of cooking time was less (63 to 124 minutes). The most pronounced correlations were between imbibition percent and cooking time (-0.41*) for experiment 1 and between seed weight before and after imbibition with cooking time (0.42 and 0.41*) for experiment 2. The results showed substantial genetic variability in soybean cooking time. This can be used to obtain cultivars for human consumption with important decreases in cooking time.","PeriodicalId":49085,"journal":{"name":"Crop Breeding and Applied Biotechnology","volume":"188 11 1","pages":"275-280"},"PeriodicalIF":1.3000,"publicationDate":"2003-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Crop Breeding and Applied Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.12702/1984-7033.V03N04A05","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRONOMY","Score":null,"Total":0}

引用次数: 4

Abstract

Long cooking time for soybean seeds hinders their regular ‘in natura’ use as a rich source of protein. The objective of this research was to study the genetic variability of cooking time in soybean and its correlation with seed weight and imbibition percent. Pure food-type soybean lines were assessed having been cultivated in a greenhouse (experiment 1) and pure lines derived from crosses between grain type and food type soybean cultivars cropped in the field (experiment 2). In experiment 1, wide variability was detected in all the traits and the cooking time varied from 26 minutes to 170 minutes. In experiment 2 the range of cooking time was less (63 to 124 minutes). The most pronounced correlations were between imbibition percent and cooking time (-0.41*) for experiment 1 and between seed weight before and after imbibition with cooking time (0.42 and 0.41*) for experiment 2. The results showed substantial genetic variability in soybean cooking time. This can be used to obtain cultivars for human consumption with important decreases in cooking time.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

大豆蒸煮时间相关性状的遗传变异

大豆种子的烹饪时间过长，阻碍了它们作为丰富蛋白质来源的正常“自然”用途。本研究旨在研究大豆蒸煮时间的遗传变异及其与种子重和吸胀率的关系。在温室中栽培的纯食用型大豆品系(试验1)和在田间种植的籽型大豆与食用型大豆品种杂交的纯品系(试验2)进行了评估。在试验1中，所有性状都存在较大的变异，蒸煮时间从26分钟到170分钟不等。实验2的烹饪时间范围较小(63 ~ 124分钟)。实验1吸胀率与蒸煮时间的相关性最显著(-0.41*)，实验2吸胀前后种子重与蒸煮时间的相关性最显著(0.42 *和0.41*)。结果表明，大豆蒸煮时间存在显著的遗传变异。这可以用来获得烹调时间大大缩短的供人类食用的品种。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Crop Breeding and Applied Biotechnology AGRONOMY-BIOTECHNOLOGY & APPLIED MICROBIOLOGY

CiteScore

2.70

自引率

13.30%

发文量

审稿时长

6-12 weeks

期刊介绍： The CBAB – CROP BREEDING AND APPLIED BIOTECHNOLOGY (ISSN 1984-7033) – is the official quarterly journal of the Brazilian Society of Plant Breeding, abbreviated CROP BREED APPL BIOTECHNOL. It publishes original scientific articles, which contribute to the scientific and technological development of plant breeding and agriculture. Articles should be to do with basic and applied research on improvement of perennial and annual plants, within the fields of genetics, conservation of germplasm, biotechnology, genomics, cytogenetics, experimental statistics, seeds, food quality, biotic and abiotic stress, and correlated areas. The article must be unpublished. Simultaneous submitting to another periodical is ruled out. Authors are held solely responsible for the opinions and ideas expressed, which do not necessarily reflect the view of the Editorial board. However, the Editorial board reserves the right to suggest or ask for any modifications required. The journal adopts the Ithenticate software for identification of plagiarism. Complete or partial reproduction of articles is permitted, provided the source is cited. All content of the journal, except where identified, is licensed under a Creative Commons attribution-type BY. All articles are published free of charge. This is an open access journal.